The end result: A soft, custardy dish that’s every bit as satisfying as classic bread pudding.

One tip to keep in mind when cooking or baking with frozen blueberries: It’s best to remove them from the freezer just before you add them to your batter. Doing so will give you the prettiest result because as the berries start to defrost, their color tends to bleed.

4.67 from 3 votes

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Blueberry Bread Pudding

This Blueberry Bread Pudding uses whole grain bread, almond milk and maple syrup for a twist on a favorite classic!

Instructions

Place bread and blueberries in a 13 x 19-inch baking dish that is lightly covered in spray.

Top with egg mixture; mix well to blend. Refrigerate, covered, for 30 minutes.

Preheat oven to 350° F.

Place baking dish in roasting pan. Add water to roasting pan to come an inch up the side of baking dish. (Baking dish will be sitting in water.) Tent aluminum foil over roasting pan so that foil does not touch bread pudding. Cut two slashes in foil to allow steam to escape. Bake for 35 minutes.

Remove foil. Bake an additional 35 to 45 minutes, or until bread pudding is puffy and custard is set.

Recipes

Recipes

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